GB 1886.279-2016National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal) (English PDF)

2.1 Chemical Name

3,4-dioxo-methylene benzaldehyde Formula 2.2 C8H6O3

2.3 Formula

2.4 Molecular Weight

150.13 (according to 2007 international relative atomic mass)

3.1 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Color status White or colorless crystallization the sample is placed on a clean white paper, were visually Observed the aroma of sweet, floral, spicy aroma GB/T 14454.2

3.2 Physical and Chemical Indicators

Physical and chemical indicators should be consistent with the provisions of Table 2.

Table 2. Physical and chemical indicators

Item Index Test Method Heliotropine content, w /% >= 98.0 Appendix A Acid number (as KOH)/(mg/g) <= 3.0 GB/T 14455.5 Freezing point/°C >= 35.0 GB/T 14454.7 Appendix A Determination of aldehyde content of foreign jasmine A.1 instruments and equipment A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5.

A.1.2 Column. capillary column.

A.1.3 Detector. hydrogen flame ionization detector.

A.2 Determination

Area normalization method. Press the GB/T 11538-2006 Determination 10.4.

Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake up.

A.3 repeatability and results are expressed 11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements.

Food additives piperonal gas chromatogram and operating conditions see Appendix B.

Appendix B

Food additives piperonal GC operating conditions and FIG.

(Area normalization method) B.1 food additive gas chromatogram piperonal Food additives piperonal gas chromatography is shown in Figure B.1.

Description.

1 --- Ethanol (solvent);